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Italian stuffed pork chop recipes with prosciutto and mozzarella also use onion, basil and thyme to great effect. Make Italian stuffed pork chops with prosciutto and mozzarella with help from a Certified Executive Chef and Certified Chef de Cuisine in this free video clip.
Making pork loin breakfast chops doesn't have to monopolize all of your time in the morning. Learn about a great, fast recipe for pork loin breakfast chops with help from a cuisine professional in this free video clip.
Pork is many things, including a great source of lean, rich protein. Make tender, marinated BBQ pork chops with help from a culinary professional in this free video clip.
Easy Hawaiian pork chop recipes have a nice sweetness and a delicious mix of textures and flavors. Get an easy Hawaiian pork chop recipe with help from a culinary professional in this free video clip.
Oven pork chops use raspberry jam, Chinese mustard, rice wine vinegar and other ingredients for maximum flavor and zest. Get an oven pork chops recipe with help from an accomplished and innovative Hollywood caterer in this free video clip.
Mixed German sausage and onions uses Bavarian beer brautwurst for maximum flavor. Make mixed German sausage and onions with help from a certified executive chef in this free video clip.
You always want to truss your pork chop and make sure that it cooks nice and evenly. Make pork loin chops with Sofrito barbecue with help from an experienced culinary professional in this free video clip.
Brie-stuffed dates wrapped with bacon can be prepared extra large because they are sweet and plump on the inside. Make brie-stuffed dates wrapped in bacon with help from a food host and private chef in Los Angeles in this free video clip.
Summertime barbeque pork ribs are really the perfect addition for a party on a budget. Make summertime barbeque pork ribs for a party on a budget with help from a longtime hospitality industry professional in this free video clip.
Pork chop marinade with lemon juice and olive oil is a very simple dish that is every bit as delicious as it sounds. Make pork chop marinade with lemon juice and olive oil with help from a chef and owner of a catering service in this free video clip.
When making a sausage and mozzarella toothpick appetizer, it is always important to use the right recipe. Get a recipe for sausage and mozzarella toothpick appetizers with help from an experienced culinary professional and caterer in this free video clip.
Grilled bacon wrapped shrimp just isn't complete until you add a nice bourbon citrus glaze into the mix. Make grilled bacon wrapped shrimp with a bourbon citrus glaze with help from a hospitality professor at University of New Haven in this free video clip.
Brown sugar ham glaze can be made quickly and easily in a slow cooker by following a few basic steps. Make brown sugar ham glaze in a slow cooker with help from an experienced food advertiser in this free video clip.
The secret to making a ham glaze that will crust rests within a few key areas of the preparation process. Make a ham glaze that will crust with help from an experienced food advertiser in this free video clip.
You haven't lived until you've tasted delicious beer cheese soup with paparika and smoked sausage. Get a great recipe for beer cheese soup with paparika and smoked sausage with help from the executive chef at Siro's of Manhattan in this free video clip.
Making your own taco meat requires a few key ingredients, like paprika and other very important spices. Get a great recipe for taco meat with help from a hospitality professor in this free video clip.
Making breaded pork chops doesn't have to be the most difficult thing you try to do all week. Learn about easy breaded pork chop recipes with help from a corporate executive chef for Escoffier Culinary Academy in this free video clip.
Pork chops can easily be cooked in a conventional oven, so long as you know the right techniques to use during preparation. Make pork chops in a conventional oven with help from a corporate executive chef for Escoffier Culinary Academy in this free video clip.
Just because you're cooking with sausage doesn't mean the dish will be unhealthy. Learn about healthy sausage recipes with help from a professional chef in this free video clip.
Polenta with sausage is a lot easier to make right at home than you might think. Learn about a great polenta with sausage recipe with help from a professional chef in this free video clip.
Tenderizing boneless pork ribs can be accomplished in a few different ways depending on your preferences. Find out how to tenderize boneless pork ribs with help from a culinary expert in this free video clip.
Though it might not sound like it, puff pastries go with bacon and cheese exceptionally well. Make appetizers with puff pastries, bacon and cheese with help from the head chef and owner of The Baking Bean in this free video clip.
Honey mustard, bacon-wrapped scallops offer up a variety of wonderful flavors that go great with certain types of wine. Pair a wine with honey mustard, bacon-wrapped scallops with help from a professional sommelier, beverage director, and wine educator in this free video clip.
Successfully matching pork chops with wine will take a good meal and turn it into a great one. Match pork chops with wine with help from a professional sommelier, beverage director, and wine educator in this free video clip.
Boneless pork ribs are usually not ribs at all, but portions of the shoulder or the loin, cut into rib-like shapes and marketed as "country-style" ribs. They're meaty and delicious when prepared well, and typically less fatty than true ribs. They're also better value by weight, since you're not paying for inedible bones. Fresh boneless ribs can be cooked immediately, but if you purchase them frozen you'l need to safely defrost them first. The U.S. Department of Agriculture recognizes four ways to do this.
Soaking pork ribs overnight in a brine solution or marinade tenderizes the meat and makes what can often be a tough dry cut of meat juicy and delicious. Just remember not to soak these ribs too long or the meat will be too tenderized and fall off the bone before the ribs are cooked.
Making a bacon and cheese wrap requires you to start out with a whole wheat tortilla. Learn how to make a bacon and cheese wrap with help from a chef and culinary instructor in this free video clip.
Bacon and cheddar appetizers are a great dish to share with friends and family. Make bacon and cheddar appetizers with help from a chef and culinary instructor in this free video clip.
Transmission hesitation isn't uncommon, particularly with older units that may have seen a bit of wear and tear. In most cases, the failure comes down to some sort of fluctuation or drop in fluid pressure; in others, it may just be the price you pay for instant throttle response and quick gear changes.
With a taste and texture somewhere between chicken and beef, pork chops offer hearty eating with a cost that's generally much lower than a cut of steak. And while the savory taste of pork chops can stand on its own and require little seasoning, a good cheese can help to elevate the flavor profiles in chops' preparation. Some cheeses work well with specific preparations of pork chops, while others blend well with them no matter how you choose to treat the chops.
To fry your pork chops so they are moist and tender on the inside, you need to know a few tricks of the trade. Pork chops tend to dry out in the skillet if you're not careful, but a little precision and investment can yield delicious results. For the most tender meat, use fresh, good-quality, center cut loin chops. Marinate or brine them to increase their moisture and trap it inside them as they cook.
Dry rub can be a great way to grill pork ribs so long as you follow the proper procedure. Grill pork ribs with dry rub with help from an author and a chef in this free video clip.
Barbecue pork chops are a great way to prepare a delicious meal for the whole family. Learn about barbecue pork chop recipes with help from an author and a chef in this free video clip.
Apple pork chops don't require that you spend all day in the kitchen. Learn about easy recipes for apple pork chops with help from a celebrity chef who trained at the Culinary Institute of America in this free video clip.
Venison responds to pan-searing similar to beef, but must cook to a higher temperature. Venison steaks must reach a minimum of 145 degrees Fahrenheit, or medium, whereas ground venison must heat to 165 degrees Fahrenheit, or well-done. Other cuts of venison, such as roasts, are typically too large and contain too much connective tissue to produce adequate results with pan-searing. Even the best-trimmed venison has a touch of gaminess, which you can mask with spices. Piquant spices, such as freshly ground black pepper, paprika and mild chili powder, successfully negate small amounts of gamey flavor in venison.
Meat expert Josh Ozersky takes on the classic pork chop and gives his tips on preserving the precious brown crust, keeping your chop juicy in the middle and deliciously crusty on the outside.
Pork back ribs come from the top part of the rib cage, as opposed to spare ribs which are the ends of the ribs. They are popular in American and Asian cuisine and can be baked, roasted or barbecued. These are also sometimes referred to as baby back or loin ribs. As with many meats the cooked weight is less than the raw weight and it is important to make sure there is enough to feed everybody.
With so many different types of wood chips on the market -- apple, cherry and maple wood -- it can be hard to decide which one is the best for smoked pork ribs. Pork ribs suit strong flavors, so wood chips with potent aromas will work well. The smoke will penetrate the ribs, giving them a smoky flavor. You either can sprinkle the wood chips over the coals, or on an electric grill, placed within a smoker box.
A crumb coating gives pork chops a satisfying crunch that complements the meat. Boxed crumb mixtures come preseasoned, but the package directions may result in a thin crumb coating. You can make your own crumb mixture from crushed croutons, bread crumbs or crackers. Add your favorite herbs, such as sage, thyme, garlic powder and salt, to further complement the flavor of the meat. Breading the pork chops correctly ensures the crumb coating remains crunchy and on the pork chops, not stuck to the bottom of the pan.
Searing pork chops and finishing them in the oven serves two purposes: convenience and caramelizing. Searing caramelizes sugars, which deepens their flavor and creates a golden-brown appearance. The golden-brown appearance results from a Maillard reaction, a process that essentially converts amino acids to simple sugars and caramelizes them. If you use a cast-iron skillet or a pan without a nonstick coating you can conveniently place it directly in a heated oven after searing, which reduces overall preparation time.
Venison is fairly common game meat that is often sold in markets and butcher shops, depending on the area you live in. While some people find the taste of venison a bit too peculiar for them, many enjoy it. There are numerous ways to prepare venison, all with their own merits, but broiling is a fast, easy way to cook the meat without greatly altering its natural flavor. Venison is also high in protein and B vitamins, yet low in calories, making it a healthy choice for meat.
You don't need a grill to indulge in beer burgers. Mixing ground beef and beer may sound messy, but the results are fantastic. As the beer cooks with the meat, the alcohol evaporates, but the flavor of the hops remains and adds a new depth to the flavor of the burger. Use your favorite brew or whatever beer you have on hand to pan-fry delicious burgers on your stove top.
Ground beef is one of the most commonly chosen types of beef due to its versatility and convenience. It is available with varying percentages of fat, with the fattiest usually the most economical. With more surface area exposed to air, ground beef has a shorter refrigerator shelf life than other types of beef. For the freshest ground beef, consider grinding your own. You can grind your own beef using a food processor or electric or manual meat grinder.
Cooking stuffed pork chops can be tricky because you need to ensure the filling is warm and the meat isn't overcooked and dry. The thicker the stuffed pork chop, the longer the dish will take to cook. By cooking the meat at a lower temperature, you can cook the stuffing without drying the meat. Finding ways to trap the moisture inside will also increase your odds of creating a delicious dish.
Applewood is very hard, dense and has a high British thermal unit (BTU) value. It can be used for home heating, has a nice scent and also adds flavor when used in grills, smokers, ovens and other cooking appliances.
Pork ribs are as American as apple pie. When the ribs are tender and fall off the bone, everyone is happy. Preparing ribs can be done in many ways, such as grilling, smoking, or baking. A thought that doesn't always come to mind is frying. It is a useful technique when you want to give your grill a rest. Frying pork ribs is just like frying chicken. Get your vegetable oil ready with a heavy frying pan to create some juicy, fall-off-the-bone pork ribs.
For a main course worthy of a holiday dinner, crown roasts add a look of elegance to a family feast. The roasts are cut from the tenderloin section of a pig or lamb, and are created by joining the ribs into a circle, rather than separating the bones. Roasting the cut of meat at a low temperature and filling the roast with stuffing allows the meat to cook slowly while enhancing the flavor. Both pork and lamb crown roasts can be prepared and cooked in the same manner; the only difference is pork roasts for a longer time.
Deer meat, also known as venison, provides you with a filling meal that is high in protein and relatively low in fat. Venison steaks are an ideal alternative to the typical beef steak, and when venison meat is ground, it makes a tasty and healthy hamburger patty. Despite venison's healthfulness, some diners object to its "game" taste. Venison develops a strong flavor that is more pronounced than beef because a deer's diet is much more varied than that of the typical cow or farm animal. If you dislike the game taste of venison, it is possible to reduce or remove…
Instead of bacon or sausages, try a breakfast meat you can really sink your teeth into. Breakfast chops were once a common breakfast option, along with steak, but the practice of eating a large pork chop for breakfast has dwindled. But hardworking farmers and laborers in the Midwest retain the tradition to fuel up for the labor of the day. Look for specially labeled breakfast chops or use 1/2-inch-thick pork chops with the bones. The use of olive oil instead of butter in traditional recipes reduces the amount of unhealthy, saturated fat in the pork chops.
Rubs are a mixture of herbs and spices that blend to give meat and fish a special kind of added flavor. The spices are massaged into the meat or fish so they can absorb the flavor. They are easy to make and usually can be made with ingredients you already have on hand. Begin by trying out a homemade spice rub recipe, and then add or subtract different spices until you find a combination that you like best.
